Cocoa Cream Roll

Directions

1. 1
   Grease a 15x10x1 inch pan lightly and line with aluminum foil; grease foil.
2. 2
   Sift flour, powder, salt and cocoa together.
3. 3
   Beat eggs in large bowl until very thick and lemon colored.
4. 4
   Beat in granulated sugar gradually.
5. 5
   Blend in water and 1 tsp vanilla at low speed.
6. 6
   Mix in sifted dry ingredients slowly.
7. 7
   Pour into prepared pan and bake at 375* for 15 minutes or until cake springs back when touched lightly.
8. 8
   Sprinkle a clean dish towel with confectioners' sugar.
9. 9
   Carefully turn out cake onto towel; gently peel off foil.
10. 10
    Starting at narrow end, roll up cake and towel together.
11. 11
    Place on rack to cool.
12. 12
    Combine cream, rum, 1/4 cup confectioners' sugar and 2 tsp vanilla.
13. 13
    Whip until stiff.
14. 14
    Unroll cooled cake roll and spread evenly with about 2/3 of cream mixture.
15. 15
    Carefully roll up cake and cream and place on a serving plate.
16. 16
    Frost with remaining cream mixture.
17. 17
    Sprinkle with ground nuts.
18. 18
    Chill until serving.